Submariners Recipe Book

Curried Prawn with Coconut Milk (Jhinga moli)

• 500g Prawns or 3-4 small tins
• 1 tbsn Peanut Oil
• 2 thinly sliced Large onions
• 3 very finely choppedgarlic cloves
• 2 seeded red or green chillies, cut into very thin strips
• 1 tsp Ground Tumeric
• 8 Curry Leaves (optional)
• 1 tbsn grated fresh root ginger
• 600ml Coconut Milk
• 1 tbsn Lemon Juice
• 1-2 tbsn finely choppefresh Coriander

NOTE:

Readymade Hot Chilli Sauce can be used as this gives better control over the Curry Heat

A can of lobster meat can be added to help thicken the dish

Add the garlic, chillies, tumeric, curry leaves and root ginger and fry for 30 seconds.

Stir in the coconut milk and bring to the boil. Immediately reduce the heat and simmer for
10 minutes. Add salt to taste.

Add the Prawns to the sauce and simmer for 6-8 minutes for raw prawns (2- 3 minutes for
cooked, fresh or tinned prawns).

Remove from the heat, stir in the lemon juice and serve (sprinkle chopped coriander over
each individual serving.

This dish can be made the day before and reheated in Microwave. Comes up even better.